Stan (the Man) wrote:

> Others will advise you regarding your other questions, but wrt a good
> book on smoking, you won't go wrong with "Smoke & Spice: Cooking With
> Smoke, the Real Way to Barbecue," by Bill Jamison, Cheryl Alters Jamison.

Have they updated the Smoke and Spice book? As I remember it has good
recipes but not very good advice on smoking, especially time and temps.
As I rememeber, pretty much every recipe says to smoke at 200 - 220 F,
which sure isn't right for everything. I wouldn't do that to poultry, for
example. Or prime rib.

--
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